Local Flavor: Italian Vegetable Stew

Mar. 1, 2012

Written by

Shawn Calley

In recent weeks Iíve provided my recipes for some nice, stick-to-your-ribs comfort foods. And while theyíre all delicious, sometimes itís nice to have a lighter option, too. Since weíre still in winter (at least on the calendar, anyway), hereís a recipe for a really tasty vegetarian Italian stew. It includes nothing but water and vegetables, so itís guaranteed to be healthy.

Of course you should feel free to experiment with your own seasonings and vegetables, and you can even choose to add cooked chicken or beef if youíd like. Itís a simple recipe that can easily be tailored to your tastes.

While stew is simmering, cook green beans in a large saucepan of salted boiling water about 5 minutes. Transfer beans (without water) to a large bowl. Add zucchini to boiling water and cook about 5 minutes. Transfer to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini. Add boiled vegetables to stew and simmer, stirring, about 15 minutes. Season with salt and pepper.

Shawn Calley is the Executive Chef of Amuse at The Essex Resort & Spa.